Looking for an easy last-minute dessert for Thanksgiving or Christmas? I found this Pecan Pumpkin Dump Cake online and it is quick and delicious.
My neighbor, who recently moved away, gave me the recipe, but I lost it. Rather than bother her, I just googled and found a similar one.
I’ve included the recipe below. Since I only made it once, I would recommend not over-baking. Next time, I’ll remove it from the oven a few minutes early.
Enjoy.
Pecan Pumpkin Dump Cake
The best pumpkin dessert ever! Pecan Pumpkin Dump Cake is easy for every night but delicious enough for Thanksgiving or Christmas.
Servings: 15
Ingredients
- 15 ounces solid-pack pumpkin
- 12 ounces evaporated milk
- 3 large eggs
- 3/4 cup sugar
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 4 teaspoons pumpkin pie spice
- 1 box butter pecan cake mix Betty Crocker (15.25 ounces)
- 1 cup unsalted butter melted
- 1-1/2 cups chopped pecans
- 2 tablespoons packed brown sugar
- vanilla ice cream or whipped cream
Instructions
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Preheat the oven to 350º Fahrenheit and grease a 9×13 pan with butter or cooking spray.
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In a large bowl, whisk together the pumpkin, milk, eggs, sugar, salt, cinnamon and pumpkin pie spice until well blended. Make sure the eggs are fully incorporated.
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Pour the pumpkin batter into the prepared pan.
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Sprinkle the dry cake mix over the pumpkin.
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Drizzle with the melted butter.
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Sprinkle the pecans on top. Then sprinkle the brown sugar over the pecans.
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Bake for 1 hour or until a knife inserted in the center comes out clean.
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Check the cake at about 45 minutes while baking. If it is getting too brown, cover with foil for the remainder of baking.
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Serve warm with ice cream or whipped cream.
Have a wonderful Thanksgiving and blessed Christmas!
